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Epicurious

Frozen Rosalita

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Photo of two frozen rosalita cocktails.
Photo by Joseph De Leo, Food Styling by Michelle Gatton

This riff on a frozen margarita with a touch of bracing bitterness is adapted from the Rosalita, created by Dylan O’Brien for Prizefighter Bar in Emeryville, CA, which appeared in Robert Simonson’s book, Mezcal + Tequila Cocktails. Where a margarita is usually sweetened with orange liqueur, the Rosalita uses bittersweet amaro. In this version, instead of shaking the drink and serving it on the rocks, you’ll chill it in the freezer for one to three hours before serving, so that the liquid meets the ice in the blender and doesn’t melt it too fast. The benefit: Controlled dilution and less last-minute prep.

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